Strawberry Fruit Medley Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad is as beautiful as it is refreshing! Serve with a tall glass of fresh iced tea and this is the perfect light summer supper! Ingredients:
salad |
1/2 bunch romaine lettuce |
1/2 cup fresh baby spinach |
1 pint fresh hulled strawberries, sliced |
1/2 cup seedless grapes (green, red, or a combo) |
1/4 cup pineapple chuncks (reserve the juice) |
*1 prepared rotisserie chicken breast without skin and bones |
cut into bite sized pieces (*optional) |
2 green onions chopped |
sugared pecans |
1/2 cup chopped pecans |
2 tbs. butter |
1/3 cup granulated sugar |
dressing |
3/4 cup light mayo |
2 tbs olive oil |
2 tbs. reserved pineapple juice |
1/4 cup of milk |
2 tbs. poppyseeds |
2 tbs. raspberry vinagrette |
1/3 cup granulated sugar |
Directions:
1. In a large salad bowl combine lettuce, spinach, strawberries, grapes, pineapple, chicken and green onions. Set aside.
2. In a saucepan over medium heat, melt 2 tablespoons butter; stir in pecans and 1/3 cup sugar. Sauté until golden brown. Remove from heat, after they have cooled, add to salad. Chill salad in the refridgerator.
3. Add light mayo, pineapple juice, milk, poppyseeds, raspberry vinagrette and sugar to a food prosessor (or blender). Pulse 10 times slowly adding the olive oil to the mixture. Chill in fridge until ready to serve. To serve: lightly drizzle over salad, use the remaining dressing to pass at the table. Enjoy!
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